Proper Chili Oil (Chinese Style)
A flavorful and aromatic Chinese-style chili oil perfect for enhancing various dishes.
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- •2 tablespoons Coriander seeds
- •1 Cinnamon stickThick or regular
- •5 Star anise
- •4 Black cardamom
- •1/3 cup Sichuan peppercorns
- •4 Garlic clovesLarge, lightly bruised, in skin
- •1 quart Neutral oilCanola or peanut oil
- •1 cup Sichuan chili flakesOr Asian red pepper flakes
- •1.5 teaspoons Fine sea salt
- •1 tablespoon Black vinegar
- 1
Place coriander seeds, cinnamon stick, star anise, black cardamom, Sichuan peppercorns, and garlic cloves into a medium sauce pot.
1 min
- 2
Cover with neutral oil and heat over low heat to maintain a gentle simmer at 225-250°F (107-121°C).
2h 0m
- 3
Cook spices in oil for 1-2 hours until very fragrant. Remove garlic if it starts to brown.
2h 0m
- 4
In a large bowl, mix Sichuan chili flakes, fine sea salt, and black vinegar.
2 min
- 5
Strain hot oil into the chili mixture, allowing it to foam. Let it cool to room temperature.
10 min
- 6
Pour into glass containers for storage.
2 min
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